Roasted Imperial Pumpkin Ale 1 Gal - All Grain
Pumpkin Beer - All Grain
This is a robust pumpkin ale. It's dark and smoky with a hint of pumpkin spices. The high alcohol content makes this a great beer for a chilly fall day. It's made with bits of real pumpkin so you know it's good. Above is is the original description. Will edit after the beer is finished
- 1.5 lbs (0.68 kg) 2-Row Malt (2 °L)
- 0.25 lbs (0.11 kg) Munich Malt (9 °L)
- 0.2 lbs (0.09 kg) Roasted Barley (300 °L)
- 0.2 lbs (0.09 kg) Special B (180 °L)
- 0.2 lbs (0.09 kg) Crystal 60 (60 °L)
- After Boil
- 0.8 oz (22.68 g) Corn Sugar (Dextrose) (0 °L)
- 0.2 oz (5.67 g) Cascade Pellet 7% AA (Boil - 60 mins)
- 1 lbs (0.45 kg) Pumpkin Puree (Mash - 60 mins)
- 0.2 tsp (0.99 mL) Irish Moss (Boil - 15 mins)
- 0.4 tsp (1.97 mL) Pumpkin Spice (Boil - 5 mins)
- American Ale Yeast II (Wyeast 1272) (Liquid)
Mash (Infusion): Mash at 150 °F (66 °C) with 0.625 gal (2.37 L) of water for 60 minutes.
Recommended Sparge: 170 °F (77 °C)
Pour pumpkin puree (canned is fine) into the mash pot with 2 1/2 quarts of water. Bring mixture to 160 F and soak with speciality grains in a grain bag for 60 mins (temp. Should drop to 150F) keep the temp between 144F and 152F. Strain the mixture through a cheese cloth. Add water to 1gallon and bring to a boil. Add hops and misc ingredients at times indicated.
Cool and transfer to the primary fermentor. Shake and stir well and pitch your yeast.
Corn sugar is used for bottle priming.
Hold in primary fermentor for 6 days at 66 °F (19 °C).
Transfer to secondary fermentor for 8 days.
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by March 17, 2018. Start brewing this recipe.